Today, our youngest gave me five options of things to bake.
Yes, she gives me options. In her spare time, she also bosses around her Barbies.
Her options, in case you’re curious were a strawberry-apple-lime-banana cake, oatmeal cookie, raisin oatmeal cookie, oats (don’t ask) and cheesecake.
Somehow, I managed to twist her rubber arm into letting me bake some cookies.
These cookies have the most incredible texture to them and they are perfect for the Holidays! The smell of cinnamon wafting through the house makes me want to sit down with some cocoa and do some serious present wrapping.
The secret to cookies not flattening out in the oven is keeping the dough in the fridge between batches and switching out cookie sheets. It serves to mention that long ago and far away when I started baking I had a heck of a time with flat cookies and figured out that it was actually the butter I was using that was the culprit. I switched to Land O Lakes and presto change-o, no more flat cookies! Anyhow, that’s my suggestion and no, they don’t pay me to write that either.
Note that the recipe makes 5 dozen cookies! Normally I bake 3 dozen of them and freeze 2 dozen. Spoon the dough onto a baking sheet and stick it in the freezer for an hour. Then toss the dough balls into a ziploc freezer bag and when you’re ready to bake them, take them out the morning of to thaw.
Chocolate Cinnamon Sprinkle Cookies
Makes 5 dozen cookies
- 1 cup of butter, salted
- 1 cup of white sugar
- 1 cup of brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups whole wheat pastry flour (you can use all purpose, too)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 package (2 cups) of cinnamon chips
- 1 cup of semisweet chocolate chips
- 1 tbsp ground cinnamon
- 4 tbsp white sugar
Preheat oven to 350 degrees F and line two dark baking sheets with parchment paper. Put the baking sheets in the freezer while preparing dough.
1. In a large bowl, cream together the 1 cup of white sugar, brown sugar and butter. Mix in the eggs one at a time and add the vanilla.
2. Toss the flour, salt and baking soda into the creamed mixture and mix until fully incorporated.
3. Stir in the cinnamon chips and chocolate chips.
4. Scoop dough onto a frozen baking sheet by the heaping teaspoonful.
5. Mix the cinnamon and 4 tbsp of white sugar together in a small bowl and sprinkle the mixture on top of the dough and bake in preheated oven for 10 minutes.
6. Remove from oven and let cool on the baking sheet for 2-3 minutes before transferring to cooling rack.